3 tsp crushed garlic 1/4 tsp ground cummin 1/2 tsp dried oregano leaves 2 tsp salt 2 tsp black pepper 1/4 cup molasses 2 Tbsp olive oil 1 cup thick tomato puree 2 Tbsp distilled white vinegar 2 dried cayenne peppers, stemmed and crushed 1 ancho pepper, stemmed and torn in small pieces 1 small onion, quartered Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water. Allow to cool to room temperature. Briefly chop the onion in a blender or afood processor equipped with a chopping blade. Add the cayenne and ancho peppers and water and puree for 1 minute. Add remaining ingredients. Puree for 1 to 2 minutes, or until smooth. Place the puree in a small saucepan over medium heat. when it begins to simmer, reduce heat and simmer for another 10 minutes, stirring often. Cool before serving. The flavor improves if the sauce is refrigerated overnight. Makes about 2-1/2 cups. From: "Biker Billy Cooks with Fire", by Bill Hufnagle (Hearst books,1995). |